Polish Casserole

Name: Polish Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 min
Ingredients: 4 cups uncooked penne pasta; 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 1 jar (16 ounces) sauerkraut, rinsed and well drained; 3 cups shredded Swiss cheese, divided; 1-1/3 cups 2% milk; 4 green onions, chopped; 2 tablespoons Dijon mustard; 4 garlic cloves, minced

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 1 hours, 10 minutes

Servings: 4

Author : Taste of Home

Ingredients

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4 cups uncooked penne pasta1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 jar (16 ounces) sauerkraut, rinsed and well drained3 cups shredded Swiss cheese, divided1-1/3 cups 2% milk4 green onions, chopped2 tablespoons Dijon mustard4 garlic cloves, minced

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Instructions

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Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.